Please read about Deep-Frying and About Battering Fried Foods. To fry larger pieces of very firm vegetables like sweet potatoes, parcook them to ensure they are tender by the time they finish frying. This may be accomplished by steaming or boiling until barely tender (for an example of this, see Jojos).

I. PAKORAS

Chickpea flour adds a wonderful, nutty savoriness to batters. It can be found at natural food stores and Indian groceries. We love preparing an assortment of vegetables this way. For another superlative fritter, see Spinach Pakoras.

Prepare in a large bowl:

Preheat the oven to 200°F. Heat to 350°F in a deep-fryer, deep heavy pot, or Dutch oven:

While the oil heats, prepare for frying:

Cut the broccoli or cauliflower into bite-sized florets; cut the zucchini and eggplant into ½-inch-thick rounds; cut the potatoes into ¼-inch-thick slices; cut the onions into ¼- to ½-inch-thick slices. Add the vegetables to the batter and toss to coat. Fry in batches until golden brown and crisp, 2 to 4 minutes depending on the vegetable. Do not crowd the pot. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. Keep the finished pakoras hot in the oven. Serve with any of the following:

II. TEMPURA

Some of our fondest, early food memories involve tucking into a plate of freshly fried mixed vegetable tempura. Prepare the tempura batter last and use it promptly. For a crunchier texture, pour 2 cups panko bread crumbs on a plate and dredge the battered vegetables in them before frying.

Preheat the oven and frying oil and prepare the vegetables as for I. Just before frying, prepare:

Promptly dip the vegetable pieces into the batter one at a time and transfer to the hot oil. Fry in batches until crisp and cooked through, 2 to 4 minutes depending on the vegetable. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. Keep the finished tempura hot in the oven. Serve with:

III. BEER-BATTERED

Asparagus, broccoli, and mushrooms are perfectly at home in this all-purpose batter.

Prepare:

Preheat the oven and frying oil and prepare the vegetables as for I.

Dip the vegetable pieces into the batter one at a time and transfer to the hot oil. Fry in batches until crisp and cooked through, 2 to 4 minutes depending on the vegetable. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. If desired, sprinkle with:

Keep hot in the oven. Serve with: